Chinese Mixed Pickles Recipe | Asian Recipes
How to prepare "chinese mixed pickles"
chinese mixed pickles
pickling liquid
3 cups granulated sugar
3 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons salt
combine all ingredients in 3-quart saucepan. cook and stir over medium heat until liquid boils. remove from heat; cool.
pickles
3 large carrots
1 (1 pound) chinese white radish
1 large cucumber
4 stalks celery
8 scallions
4 ounces fresh ginger root
1 large red bell pepper
1 large green bell pepper
wash all vegetables. pare carrots and radish. cut cucumber lengthwise into quarters and remove seeds. cut carrots, radish and cucumber into matchstick thin strips about 2 inches long. cut celery into 1/2-inch diagonal slices. cut onions into 1/4-inch diagonal slices. pare ginger root and cut into thin slices. remove seeds from peppers and cut peppers into 1/2-inch cubes.
fill a 5-quart dutch oven half full of water. cover and cook over high heat until water boils. uncover and add all vegetables. remove from heat immediately. let vegetables stand uncovered for 2 minutes. drain vegetables in large colander. spread vegetables out on clean towels and allow to dry 2 or 3 hour. pack vegetables firmly into clean jars with lid. pour pickling liquid into jars until vegetables are completely covered. cover jars tightly. store in refrigerator at least 1 week before using.
makes 1 1/2 to 2 quarts.
